Easy Chicken Enchiladas

Poached chicken breast keeps this dish on the lighter side, but if you're short on time, substitute rotisserie chicken. You can also assemble the enchiladas a day ahead and refrigerate until you're ready to bake them.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, poblano, and 1/4 tsp each salt and pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the corn and sour cream. Fold in the chicken, cilantro and 1/2 cup of the cheese.

Spread 1/2 cup of the salsa in a 13 x 9-in. baking dish. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seamside down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, 8 to 10 minutes.

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